Description
Apple Cranberry Spinach Salad is a vibrant and healthy fall salad featuring baby spinach, crisp apples, sweet dried cranberries, and crunchy toasted almonds, all tossed in a tangy honey apple cider vinaigrette. This refreshing salad balances sweet and tart flavors with a delightful crunch, perfect for holiday gatherings or a nutritious everyday meal.
Ingredients
Scale
For the almonds:
- 1 cup slivered almonds
- 1 teaspoon extra virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon kosher salt
To plump the dried cranberries:
- ½ cup dried cranberries
- 1 tablespoon water
For the dressing:
- ½ cup extra virgin olive oil
- ¼ cup honey
- 3 tablespoons apple cider vinegar
- 1 medium clove garlic, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons poppy seeds
For the salad:
- 8 cups baby spinach
- 1 large crisp red apple (Fugi or Pink Lady), quartered, cored, and thinly sliced
- ½ cup pomegranate arils or seeds
Instructions
- Toast the almonds: Preheat the oven to 300˚F and line a sheet pan with foil. Combine slivered almonds, olive oil, honey, and kosher salt on the sheet pan, stirring to mix. Bake for 5 minutes, then stir the almonds to redistribute. Repeat this baking and stirring process 2 to 3 more times until almonds are light golden brown, about 15-20 minutes total. Remove from the oven, stir to separate, and set aside to cool.
- Plump the cranberries: Place dried cranberries and 1 tablespoon of water in a small microwave-safe bowl. Cover with microwave-safe plastic wrap and heat on high for 40 seconds. Remove and set aside to cool, allowing the cranberries to soften and plump.
- Make the dressing: In a glass jar with a tight-fitting lid, combine extra virgin olive oil, honey, apple cider vinegar, finely minced garlic, kosher salt, freshly ground black pepper, and poppy seeds. Seal the jar and shake vigorously until all ingredients are well combined. Set the dressing aside.
- Assemble the salad: In a large salad bowl, combine baby spinach and thinly sliced apple. Drizzle ¼ cup of the dressing over the salad and toss gently to coat the leaves and apples.
- Add toppings and serve: Top the dressed salad with the plumped cranberries, pomegranate arils, and toasted almonds. Toss lightly before serving. Pass any remaining dressing at the table for added flavor.
Notes
- This Apple Cranberry Spinach Salad is perfect for fall and holiday gatherings, offering a delicious balance of sweet, tart, and crunchy elements.
- Almonds can be toasted in advance and stored in an airtight container to save time.
- Dried cranberries can be plumped ahead of time and refrigerated until needed.
- The dressing can be prepared several days in advance and kept refrigerated; shake well before using.
- Use apples that are firm and crisp such as Fuji, Pink Lady, or Honeycrisp for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 11 g
- Sodium: 244 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
